This appetising issue has been given over to the food and drink sector, with a mouth-watering selection of essays, articles and interviews, including a closer look at the emerging ‘ghost kitchen’ trend.
In this issue we look at how the rising trend of ‘ghost kitchens’ has spurred innovation in the restaurant industry. In essence, a ghost kitchen is a restaurant kitchen without the on-site dining experience – which allows newcomers to explore a low cost option that is quicker to take to market, and gives established venues a low-risk option to explore new areas. But will this contactless customer model continue long after Covid-19?
We also hear lessons learned from some of the world’s most interesting food media brands, profile a fitness guru with a tasty plant-based mission, find out how to turn supply chain partners into investors and get to grips with the economics of actually running a cafe.
In Courier Life, we meet the LA couple who are growing a Thai restaurant empire with a dedicated cult following, take a tour of the food-focused neighbourhood in Tel Aviv, and do a round up of the tastiest bites from food stores around the world, from yakitori to pickled seaweed.
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August/September 2020
June/July 2020
